Great (and easy) German Brats!

My hubby loves German food. He is a good part German, so he naturally loves the food. I was always scared of it as a child, I too now love it. I am just learning how to cook it though. I know there are a lot of wurst and cabbage, but I really have very little clue how to cook it. While I was at Whole Foods I found some great chicken brats. They are not preserved, and are just chicken and seasoning. I used these in this dish.


Brats and Cabbage

12 brats, sliced on an angle
olive oil
1 head cabbage, shredded
1 onion, shredded or minced
1/4 cup cider vinegar
sea salt
pepper

Saute brats in olive oil over medium heat. Once brats begin to brown, add cabbage and onion. Saute until softened. Add vinegar, salt and pepper to taste. If you like vinegar, feel free to add some more. Cook until well combined. Enjoy!

Mushroom cream sauce

I miss steak sauce. A-1 was my steak sauce of choice. It is also loaded with corn syrup and sugar, so I have had to give it up. Paleo ketchup has been filling the void, but tonight I decided to make a mushroom sauce to go over our roast. I am pretty proud of this considering I am not much of a mushroom eater.



Paleo Mushroom Cream Sauce

olive oil
1/2 onion (or 1 small onion), diced fine
sea salt
4 portobello mushroom caps, diced
1/4 cup balsamic vinegar
2 pinches oregano
1/2 can coconut milk

Saute onion in olive oil over medium heat until onion turns soft and translucent. Add salt to taste. Add mushroom, balsamic and oregano. Cook until mushroom softens. Add coconut milk and cook until warm throughout. Serve over your favorite steak or chicken. Enjoy!